Cranberry-Cherry Crumble

• 3 cups cranberries fresh or frozen, thawed
• 3 cups bing (sweet) cherries frozen pitted dark, thawed
• 3/4 cup granulated sugar replacement
• 1/4 cup cranberries, dried chopped
• 1 tablespoon flour, all-purpose
• 1 1/2 teaspoon cornstarch
• 1 x nonstick cooking spray
• 1/4 cup almonds slivered, chopped
• 1/4 cup rolled oats regular
• 18 teaspoon nutmeg ground
• 18 teaspoon cinnamon
• 18 teaspoon almond extract
• 2 tablespoons butter chilled, cut into small pieces

1. Preheat oven to 375.
2. Combine first 7 ingredients in a large bowl, tossing gently to coat fruit.
3. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.
4. Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Sprinkle oat mixture evenly over cranberry mixture.
6. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden.

cranberries, bing, granulated sugar replacement, cranberries, flour, cornstarch, nonstick cooking spray, almonds slivered, rolled oats, nutmeg ground, cinnamon, almond, butter

Taken from recipeland.com/recipe/v/cranberry-cherry-crumble-48770 (may not work)